Gravy can compliment just about any meal, even vegan meals. This recipe is suitable for meat-lovers and those who chose vegetables instead. Either way this mushroom gravy recipe will make wonders of whatever you put it on top of from rice, to potatoes and even cauliflower mashers.

Like the best sausage gravy recipe, this mushroom gravy is an easy compliment to just about any meal and is good for breakfast, lunch or dinner depending on what you are making.

Ingredients

Preparation

Warm your cast iron skillet on medium heat then layer with oil. Take 1 cup of your diced crimini mushrooms and onions and add them to the skillet. Stir the ingredients around and let the mushrooms reduce. Besides adding more mushroom flavor this is the other reason why this recipe calls for two cups of mushrooms. Because no matter how many you use, they vanish.

After your mushrooms and onions have cooked in the skillet, reduce your heat and slowly add flour. Thoroughly combine your flour, mushroom and onion mixture to help ensure the mushroom flavor throughout. After a few minutes, the flour will have absorbed the remaining oil and turned brown.

This is when you add liquid. You can use milk, vegetable broth and even water, all will work fine with this gravy recipe. However, add the liquid gradually. This makes removing lumps easier. Add your remaining mushrooms, herbs and spices and let simmer.

Stir occasionally and add more water to reduce thickness to your liking. Let simmer on near low heat for about 20 minutes and then enjoy.

*On a side note you can get away with less oil in this recipe but I can’t say just how much less, but maybe about a tablespoon or two. Also crimini mushrooms have great flavor and stay well priced. Other mushrooms have different or fancier sounding “Bella” names but are just marketed to have you pay more.

Also, if you do not have crimini in your area, go for the brown mushrooms.